Shaved cooked corn off" the cob, or
use canned corn pounded to a half-
paste. To a quart add one cup milk,
j half a cup butter and four eggs and salt
I and white pepper to season✪ Green Corn Pudding. Bake in a
puddinu' pan; serve as a vegetable entree
m flat dishes. This can be made much
richer if wanted so, with more milk and
yolks of eggs and is a very popular dish.
Parisienne potatoes in yellow sauce.
Steam or boil the potatoes without break-
ing. Make butter sauce, add to it the
yolk of an egg, salt, white pepper and
juice of half a lemon✪ Parisienne Potatoes in Yellow Sauce. Put the potatoes
m the sauce ; serve with fish.
1025— Chicken
Giblefs
Rice.
Saute, with
Cut the giblets in small pieces all of
one size and steep in cold water. Fry a
minced onion in ham or bacon fat, then
put in the giblets and fry (saute) them
brown. Put in water lo nearly cover,
season with powdered herbs or Worcester-
shire sauce, salt and pepp✪ Giblets Riceer, and let stew
with a lid on till quite tender, then skim
and thicken the sauce and serve with rice
in the dish like a curry.
1026-Lobster Cutlets, a la Victoria.
Take half a can of lobster and pound
it to a paste. Put in a saucepan, half a
cup butter and one small cup flour and
stir them over the fire and when hot and
well mingled, add a cup of boiling broth
1028— Boiled Sago Pudding.
4 cups milk.
2 tablespoons sugar.
1 cup sago.
Butter size of an egg.
2 eggs or the yolks only✪ Boiled Sago Pudding.
Boil the milk with the sugar in it, shake
in the sago and keep it stirred up for a
few minutes, let cook slowly with the lid
on for about half an hour, set where it
will not burn on bricks at back of the
range. Then beat in the butter and
eggs. Serve with sauce.
1029— Work and Wages.
Counting up to the 13th of August
we only had an average of twenty -three
paying people in the house including the
owner and his family. Mrs. Tingee and
her two or three girls, and a boy in the
yard could take care of that numbe-
easily ; but it has to be ace ording to style.
There is the Summerland House at Uni-
tah running half the time with but seven-
ty-five paying people and eighty-five
*'help." At this house we are between
styles and have nine employes to the*
average ^wenty-three guests, and some-
COOKING lOR PROFIT.
'53
times have ten. There is a fraction of a
E arson somewhere, perhaps that is the
aby, but we will not let fractions trouble
us when tney are but small, so of the
four thousand meals consumed eleven
hundred and thirty-four have gone to the
help and the twenty-three guests have
to pay for them as well as the two thous-
and eight hundred and ninety-ei^:iht
meals for themselves, all at ten cents a
meal, discarding the ninth of a cent frac-
tion as usual ifor the sake of lucidity.
Besides this coaies the wages paid for
carrying on the work of the place to
swell the expense account to nearly
donble. As most people are sensitive on
the subject of the amount ot_ compensa-
tion they can command, I will not **give
away" anybody but will give the sum
total for the bunch of us. There was
one whom I have reason to suppose took
his light employment as the price of his
board during his Summer vacation, and
cost the house nothing in cash ; another,
perhaps, had his compensation contin-
gent upon the amount of the' profits ; two
of the workers were hired by the year at
country wages, and the girls who did the
table waiting were at the usual ho
Page 303 · 5 recipe records on this page
Presented as published in 1886. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
Shaved cooked corn off" the cob, or use canned corn pounded to a halfpaste. To a quart add one cup milk, j half a cup butter and four eggs and salt I and white pepper to season. Bake in a pudding pan; serve as a vegetable entree m flat dishes. This can be made much richer if wanted so, with more milk and yolks of eggs and is a very popular dish.
Parisienne potatoes in yellow sauce. Steam or boil the potatoes without breaking. Make butter sauce, add to it the yolk of an egg, salt, white pepper and juice of half a lemon. Put the potatoes m the sauce ; serve with fish.
1025— Chicken
Giblefs Rice.
Saute, with
Cut the giblets in small pieces all of one size and steep in cold water. Fry a minced onion in ham or bacon fat, then put in the giblets and fry (saute) them brown. Put in water lo nearly cover, season with powdered herbs or Worcestershire sauce, salt and pepper, and let stew with a lid on till quite tender, then skim and thicken the sauce and serve with rice in the dish like a curry.
1026-Lobster Cutlets, a la Victoria.
Take half a can of lobster and pound it to a paste. Put in a saucepan, half a cup butter and one small cup flour and stir them over the fire and when hot and well mingled, add a cup of boiling broth
1028— Boiled Sago Pudding.
4 cups milk.
2 tablespoons sugar.
1 cup sago.
Butter size of an egg.
2 eggs or the yolks only.
Boil the milk with the sugar in it, shake in the sago and keep it stirred up for a few minutes, let cook slowly with the lid on for about half an hour, set where it will not burn on bricks at back of the range. Then beat in the butter and eggs. Serve with sauce.
1029— Work and Wages.
Counting up to the 13th of August we only had an average of twenty -three paying people in the house including the owner and his family. Mrs. Tingee and her two or three girls, and a boy in the yard could take care of that numbeeasily ; but it has to be ace ording to style. There is the Summerland House at Unitah running half the time with but seventy-five paying people and eighty-five *'help." At this house we are between styles and have nine employes to the* average ^wenty-three guests, and some-
'53
times have ten. There is a fraction of a
E arson somewhere, perhaps that is the aby, but we will not let fractions trouble us when tney are but small, so of the four thousand meals consumed eleven hundred and thirty-four have gone to the help and the twenty-three guests have to pay for them as well as the two thousand eight hundred and ninety-ei^:iht meals for themselves, all at ten cents a meal, discarding the ninth of a cent fraction as usual ifor the sake of lucidity. Besides this coaies the wages paid for carrying on the work of the place to swell the expense account to nearly donble. As most people are sensitive on the subject of the amount ot_ compensation they can command, I will not **give away" anybody but will give the sum total for the bunch of us. There was one whom I have reason to suppose took his light employment as the price of his board during his Summer vacation, and cost the house nothing in cash ; another, perhaps, had his compensation contingent upon the amount of the' profits ; two of the workers were hired by the year at country wages, and the girls who did the table waiting were at the usual ho
Records on this page
Potatoes a la PouletteGreen Corn PuddingParisienne Potatoes in Yellow SauceGiblets RiceBoiled Sago Pudding